Turner Farm Teaching Kitchen

The Turner Farm Teaching Kitchen offers a state-of-the-art learning experience where chefs and other food and wellness educators make sustainability and mindfulness into a delicious and edifying experience.

Built in an exquisitely renovated, 100-year-old, two-story barn, the kitchen offers space for a chef to work with as many as eight different two-person teams at a time. Additionally, the space features closed-circuit TV, with two cameras capturing the lecture for an enhanced learning environment for 50 guests.

The Teaching Kitchen was built in consultation with the Culinary Institute of American and is intended for cooking classes geared toward using fresh-grown ingredients in such a way that promotes bodily health and mental well-being.  It is also a regular host of the University of Cincinnati Center for Integrative Health and Wellness to teach medical students and other health professionals valuable nutrition information, culinary skills and self-care practices.

For class information, booking and availability, contact Mary Joseph at mary@turnerfarm.org

CANCELLATION POLICY: Due to the limited space availability, all payments for Turner Farm educational classes are non-refundable. In the event of inclement weather, classes proceed provided that the weather is safe for visitors to be on the farm. Turner Farm reserves the right to cancel events for any reason with a full refund provided to each participant.

TEACHING KITCHEN CLASSES

Bread Baking with Sarah Black

2-4 p.m., Saturday, July 8

The Turner Farm Teaching Kitchen is proud to host Sarah Black, author of the world-famous One Dough, Ten Breads, for a special hands-on baking class from 2-4 pm, Saturday July 8.

Sarah Black is a passionate baker and an inspirational teacher/trainer with twenty-five years of professional baking experience. She helped to found two of the first artisanal bakeries in New York, Tom Cat Bakery and Ecce Panis, and for ten years owned and operated her own successful wholesale bread business called Companio Breads.

She has consulted for bakeries large and small across the United States, and in 2016 moved from NYC back to her home state of Ohio where she helped to open Flowers and Bread in Columbus.

Don’t miss out on this opportunity to learn from one of the great talents in the world of artisan bread baking. Recipes for continued success in baking bread will be provided! Space is limited.

Location: Turner Farm Teaching Kitchen and Studio Barn

Cost: $85.00

Lunch and Learn: Listening to Your Gut

11 a.m.-1 p.m., Tuesday, July 25

Our final Lunch and Learn series, “Listening to Your Gut,” will teach participants the importance of digestive system health and the best food to promote a healthy tummy.

In this hands-on class, Turner Farm’s new Chef and Culinary Manager Stephanie Michalak will show you how to make gut-friendly foods, including kimchi and sauerkraut. Stephanie’s unique blend of culinary and nutritional knowledge will help you increase digestive health in the most delicious ways imaginable.

The class will also feature a light, delicious lunch for you to savor and a “scoby” to take home to start your own batch of belly-friendly kombucha.

Don’t miss out on this opportunity to welcome a newfound, delicious and healthy appreciation for digestive well-being into your life.

Location: Turner Farm Teaching Kitchen and Studio Barn

Cost: $50

For more information on teaching kitchens and the efforts of chefs and medical professionals to enhance personal and public health across medical, corporate, school and community settings, visit the website for the Teaching Kitchen Collaborative at http://www.tkcollaborative.org/